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Close-up of golden-brown Parmesan Crusted Chicken cutlets with visible garlic bits in a creamy sauce.
FL Recipes

Parmesan Crusted Chicken with a Velvety Garlic Cream Sauce

This Parmesan Crusted Chicken features a thick, golden-brown crust and a rich, off-white garlic cream sauce. Perfect for a quick yet luxurious weeknight dinner in a cast iron skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Recipe Ingredients
  • 1.5 lbs Chicken Breasts 680g, sliced into cutlets
  • 1/2 cup All-Purpose Flour 60g
  • 2 large Eggs Beaten
  • 1 cup Panko Breadcrumbs 60g
  • 1 cup Parmesan Cheese 90g, finely grated
  • 1 cup Heavy Cream 240ml
  • 4 cloves Garlic Minced
  • 1/4 cup Fresh Parsley 15g, chopped

Equipment

  • 1 Heavy Cast Iron Skillet Essential for even browning and heat retention.
  • 3 Shallow dredging bowls For the flour, egg, and breadcrumb stations.

Method
 

Preparation
  1. Coat chicken in flour, dip in beaten eggs, then press firmly into the Parmesan-Panko mixture until a thick coating is formed.
  2. Heat oil and butter in a cast iron skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden-brown and crunchy.
  3. Remove chicken. In the same pan, sauté garlic for 30 seconds, then whisk in heavy cream. Simmer until the sauce is off-white and thick.
  4. Return chicken to the pan or plate and pour sauce around it. Scatter freshly chopped parsley over the top.

Nutrition

Calories: 540kcalProtein: 36gFat: 38gFiber: 1g

Notes

Ensure the skillet is hot before adding chicken.
Do not move the chicken too early to prevent the crust from tearing.
Keyword Cast Iron Chicken,garlic cream sauce,parmesan crusted chicken

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